Chicken, Vegetable and Rice Medley

 

1

teaspoon paprika

1/2

teaspoon adobo all-purpose seasoning

1/2

teaspoon ground red pepper (cayenne), if desired

2

tablespoons olive or vegetable oil

2

tablespoons butter or margarine

2

lb boneless skinless chicken breasts, cut into 1-inch strips

2

medium green bell peppers, chopped (2 cups)

1

medium onion, chopped (1/2 cup)

1

cup sliced fresh mushrooms

1

can (14.5 oz) diced tomatoes, undrained

2

boxes Chicken Helper® chicken fried rice

2

cups Progresso® chicken broth (from 32-oz carton)

• 1 In small bowl, mix paprika, all-purpose seasoning and red pepper; set aside.
• 2 In 12-inch skillet, heat oil and butter over high heat until butter is melted. Add chicken and half of the paprika mixture; cook and stir over high heat until chicken is white. Remove chicken from skillet; set aside.
• 3 Add bell peppers and onion to skillet; cook and stir 1 minute. Stir in mushrooms, tomatoes and remaining paprika mixture; cook and stir 1 minute. Stir in chicken, uncooked rice and seasoning mixes (from Chicken Helper boxes) and broth. Heat to boiling; reduce heat to low. Cover; cook 15 to 20 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.